As a national movement to strengthen nutrition education in U.S. medical schools grows, West Virginia University School of Medicine is recognized as a long-term leader in training future physicians to recognize and address chronic disease through evidence-based nutrition and lifestyle medicine.
The US Department of Health and Human Services and the US Department of Education recently announced that 53 medical schools in 31 states have voluntarily committed to significantly expand nutrition education, with the goal of equipping future doctors with at least 40 hours of nutrition-focused instruction beginning in 2026.
While this represents a revolutionary change for many institutions, the WVU School of Medicine has already created a national model that began in 2013 and exceeds these recommended standards.
“What began more than a decade ago with a teaching assistant dean at our Health Sciences East Campus has blossomed into a program and curriculum that other universities are now modeling,” said Clay Marsh, MD, WVU Health Sciences President and CEO. “Our faculty mentors and curriculum committee have worked tirelessly over the years to develop MedCHEFS, a culinary lifestyle medicine track, a food as medicine educational endeavor, and an official curriculum topic in the medical degree program, and they deserve this recognition.”
A comprehensive, multifaceted nutrition and lifestyle curriculum
The WVU School of Medicine curriculum, determined by the Curriculum Committee that aligns with the Liaison Committee on Medical Education Accreditation Requirements, includes approximately 67.5 hours of nutrition education, with an additional 225 hours available through an optional culinary lifestyle medicine track, representing one of the nation’s best offerings. The curriculum emphasizes rural health, obesity care, and interaction, reflecting the unique needs of West Virginia communities.
To further strengthen this foundation, the School of Medicine proposed a curriculum enhancement that would increase the total required nutrition instruction from 40 hours to 47.5 hours of the student’s total 107.5 elective hours, integrating competencies across all four years of medical training. These improvements address gaps in core nutrition and align with nationally recognized nutritional competencies.
“In a setting with such a high burden of chronic disease, it is imperative that medical students understand the role of nutrition in prevention and treatment,” said Laura Davison, MD, professor of medicine and director of the Obesity Medicine Fellowship. “As the School of Medicine’s Nutrition Subject Director, I am proud that WVU is recognized as a leader in nutrition education, ensuring that our students receive evidence-based training, can critically evaluate nutrition research, and collaborate effectively with colleagues such as registered dietitians to provide excellent patient care.”
Innovative training through culinary and lifestyle medicine
WVU is widely known for its culinary and lifestyle medicine track, a four-year long program that integrates nutrition, cooking skills, physical activity, restful sleep and stress management. Students in the program complete approximately 300 hours of hands-on and virtual experiential training, preparing them to effectively counsel patients and practice preventive, team-based care.
“I am proud of the difference the Culinary and Lifestyle Medicine track makes for our students and our community,” said Rosie Canarella Lorenzetti, MD, professor of family and community medicine and co-director of the Culinary and Lifestyle Medicine track. “Since 2018, more than 50 students have completed the program, many with national certification in culinary medicine. Our graduates leave with practical skills to help patients choose healthy lifestyles, and they give back through cooking demonstrations, school programs, and support for local families. No matter what specialty they enter, students tell us that their lives will improve throughout their training.” to help.”
The university’s commitment to “food as medicine” is further evident in community partnerships, including the Farm to You and West Virginia nutrition programs, which give students real-world experience in improving food access, promoting healthy eating, and addressing structural barriers to health.
Preparing physicians to meet the health needs of West Virginia and beyond
Years before national policy leaders called for nutrition expansion, WVU Health Sciences had already established itself as a leader. The university’s lifestyle medicine initiatives emphasize local relevance — such as understanding food insecurity, working with rural populations, and managing chronic diseases in Appalachia — while offering a scalable model to medical schools across the country.
WVU students and faculty also engage in hands-on learning through nutrition immersion trips, medical weight management rotations, and community-based cooking demonstrations to ensure that graduates are prepared not only with knowledge, but also with practical skills and cultural awareness to improve patient outcomes across the country.
As federal leaders recognize new commitments to strengthen nutrition training across the country, the WVU School of Medicine’s long-standing programs demonstrate that a strong, integrated nutrition and lifestyle medicine curriculum is achievable, scalable and necessary for training the next generation of physicians and health care professionals.
For more information about WVU’s lifestyle and health initiatives, visit the Lifestyle and Health website or the WVU School of Medicine website.
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